White Bean Soup

Serves: 8 (1 1/2 Cup)

2 Teaspoons olive oil

1 Medium onion, finely chopped

2 Large cloves of garlic, peeled and pressed

4 Cups cooked or canned cannellini beans or other white bean

2 Cups canned chopped tomatoes with juices (optional: use canned tomatoes with added herbs for extra flavor).

2 Fresh sage leaves

4 Cups Chicken or Vegetable Broth (You can use fat free or regular, both taste just as yummy.  I usually do half and half Chicken and Vegetable for better flavor).

Salt and Pepper to taste

1/4 Cup parsley leaves.

Directions:

Heat olive oil in large 4 quart pot over medium-high heat.  Once warm, add the onion and garlic stir frequently for 3 minutes until onion is soft.  Stir in the beans, broth, sage, and tomatoes.  Turn the heat to high until soup boils.  Turn heat down to low, cover, and simmer for 30 minutes.  Remove and throw out the sage leaves.  Blend the soup in a food processor or a blender (I use a blender cause it’s less messy), return soup to pot and reheat if necessary, stir in parsley and serve.  

Helpful Hint – If you make to much, freeze the rest. The soup freezes well and it’s great for reheating on a night that is too busy to cook a fresh meal.